In this episode of Inn The Wild, Laurie and Jason talk about the latest spring updates, some tasty local restaurant visits and how a car almost ended up in the pool! The recipe of the week is Orange Scones.

Orange Scones
6 scones

Scones
7 tbsp cold butter
2 1/4 c flour
3 tbsp sugar
1 tbsp baking powder
3/4 c heavy cream
zest and juice from 3 oranges

Glaze
1 c powdered sugar
1/4 c orange juice

1. Zest and juice the oranges. Set aside.
2. Using a cheese grater, grate the cold butter into a large bowl. Add flour and use your fingers to combine until it resembles coarse crumbs.
3. Add sugar, baking powder and half of the orange zest to flour mixture and mix to combine.
4. Add the heavy cream and orange juice (it should be about 1/4 cup of orange juice) for a total of one cup of liquid to the flour mixture. Stir until dough comes together.
5. Turn the dough out on a floured board until smooth. Shape into a circle and roll to a 1" thickness. Cut into 6 wedges and transfer to a parchment lined baking sheet. Place in the refrigerator while oven preheats.
6. Preheat oven to 375 degrees. Once ready, bake the scones for 15 minutes or until just starting to brown.
7. For the glaze, combine the powdered sugar, orange juice and other half of the orange zest and whisk until smooth. Once the scones are cool, dip the tops into the glaze, allowing them to drip and dry on a cooling rack.

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay